Curried Sweet Potato, Carrot, and Apple Soup
Great spicy and savory vegetarian sweet potato soup! Keeps well, and the flavors improve overnight in the fridge. It can be eaten hot or chilled.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2medium sweet potatoes, peeled and cubed
- 2cups baby carrots
- 2small apples - peeled, cored, and cubed
- 1medium yellow onion, chopped
- 1tablespoon vegetable oil
- 1tablespoon curry powder
- 2teaspoons garlic salt
- 1teaspoon ground black pepper
- 2cups skim milk
- 1tablespoon grated fresh ginger
- 1teaspoon lemon juice
- 2tablespoons crumbled goat cheese, or to taste
Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).Step 2
Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.Step 3
Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.Step 4
Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.Step 5
Serve warm with crumbled goat cheese.